Chicken Tortilla Crockpot Soup

My Unexpected Crockpot Culinary Adventure: Chicken Tortilla Soup

As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and (most importantly) delicious. I'm always on the lookout for recipes that don't compromise on flavor while minimizing my time in the kitchen. That's where my recent crockpot chicken tortilla soup discovery comes in. I stumbled upon this recipe online, and honestly, the description – "Doesn't taste like any tortilla soup I have ever had, but it is one of the BEST soups I have ever had!" – intrigued me enough to give it a try.

I’ve always been a bit of a soup enthusiast, but I must confess, my tortilla soup attempts have been…lackluster, to say the least. They’ve tasted bland, watery, or just plain wrong. This recipe, however, was a game changer. The ease of throwing everything into the slow cooker in the morning and coming home to a flavorful, comforting meal was simply amazing. It’s the kind of recipe that frees up your evenings so you can focus on other important things, like spending quality time with your family or just relaxing after a long day.

The beauty of this soup lies in its simplicity. The blend of flavors is perfect – the richness of the chicken broth, the subtle spice from the chili powder and cumin, and the satisfying crunch of the baked tortilla strips. It’s the kind of soup that warms you from the inside out on a chilly evening. It's also incredibly versatile. I often add a dollop of sour cream or a sprinkle of shredded cheese before serving, depending on my mood and the preferences of my family. Sometimes I experiment with different toppings, adding some avocado slices or a squeeze of lime for an extra zing.

But the best part? The cleanup is a breeze! The slow cooker does all the work, leaving minimal dishes to wash. This is a huge win for me. Who wants to spend their precious free time scrubbing pots and pans when you can be relaxing with your loved ones? This recipe has truly become a weekly staple in our house, a welcome break from the usual dinner routine.

I wholeheartedly recommend trying this crockpot chicken tortilla soup. It's a delicious, easy, and satisfying meal that’s perfect for busy weeknights. It's the kind of recipe that deserves a place in your recipe repertoire, no matter your cooking level. It's perfect for those evenings when you want a comforting, flavorful meal without spending hours in the kitchen. This soup is more than just a meal; it's a testament to the power of simple ingredients and a slow cooker to create something truly extraordinary.

So, give this recipe a try and I guarantee you’ll be hooked. It’s become a favorite in our household and I'm confident it will become one of yours as well. Remember to adjust the spices to your liking; everyone has their own preference when it comes to the level of spice. But the base recipe itself is a winner! Enjoy!

Step-by-step

• Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
• Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
• Stir in corn and cilantro.
• Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Lightly brush both sides of tortillas with oil.
• Cut tortillas into strips, then spread on a baking sheet.
• Bake in preheated oven until crisp, about 10 to 15 minutes.
• To serve, sprinkle tortilla strips over soup.